Sunday, July 12, 2015

Sometimes it's so overwhelming and confusing to eat clean and healthy. Steel-Cut Oats vs. Rolled Oats vs. Overnight Oats vs. Quick Cooking Oats vs. No Oats at all. What's the best choice?? There seems to be only a very slight difference between Steel-Cut and Rolled Oats. The biggest factor on the side of Steel-Cut Oats is the lower Glycemic Index ~ besides that it really just depends on taste preference. I'm trying Steel-Cut Oats first and then I'm going to give Overnight Oats with Rolled Oats a try.

This is from and article by Mandy Oaklander with Prevention Magazine online.

I just recently found this recipe for Frozen Steel-Cut Oatmeal. I used Walden Farms Pancake Syrup** because it doesn't have any sugar, calories, fat, carbs, or gluten. Loved it!! I topped mine with blueberries and chia seeds. Delicious!!

Bring water and salt to a rolling boil. Pour in oats, stir, and reduce heat to simmer, cooking for 30 minutes.

Turn off heat and stir in the maple syrup and cinnamon. Allow to sit for 10 minutes.

Lightly grease 21 out of two 12-cup muffin tins, and pour in the oatmeal.

Freeze flat for five hours. Remove pan from the freezer and allow to thaw for a few minutes. Using a butterknife, gently pop the oatmeal "muffins" out of the pan, seal in a freezer bag, and keep frozen.

When you're ready to eat, place two to three in a bowl and microwave for 2-3 minutes. Add your favorite toppings and enjoy!